ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Safe homemade mayonnaise. An easy technique that guarantees safe homemade mayonnaise.

Updated on December 3, 2008

The Bible of Food Science and Food Safety

homemade mayonnaise

Homemade mayonnaise is a versatile sauce that actually bears little resemblance to the white goop that comes out of a jar. Actually, I like that white goop, but it's no where near as good as a true homemade mayonnaise.

I had wanted to make homemade mayonnaise for use in my restaurant for years, but was always held back over fears of possible contamination. Health expert's advice that the elderly and very young children not consume homemade mayonnaise as it is made from raw eggs, and does carry an increased risk for bacterial salmonella food poisoning. It can be quite serious, and several people die each year from consuming "off" homemade mayonnaise.

If you do have a healthy immune system, homemade mayonnaise, made the conventional way poses extremely low risk to you, but you can virtually eliminate all risk by using this easy technique, and making a mayo that is safe for all ages.

The secret to the technique is first pasteurizing the eggs, and I am quoting the food science that I gleaned from the essential book, On Food and Cooking.

Pasteurizing simply means heating to a point at which bacteria cannot survive, and holding that temperature for a period of time that ensures that all bacteria will have died. Fortunately, the temperature at which bacteria in an egg will die is lower than the temperature that will start to denature the proteins of an egg; so you can still use a pasteurized egg for mayonnaise.

How to pasteurize an egg

The following information is the technique needed for the pasteurization of an egg, and you can use this technique for any mayo recipe.

Separate your yolks from your whites, and reserve the whites for another usage. Place the yolks gently into a metal mixing bowl filled with a bit of cold water. You can also use the top of a double boiler if you have one. By gentle as you don't want to break the yolks!

Heat some water on the stove in a pot that your bowl will fit nicely atop of, and heat this water to a gentle simmer. Place your bowl with the eggs and water over the simmering pot, and heat the water in the egg bowl up very gently.

The temperature of pasteurization is between 52 and 58 degrees Celsius, and any higher than that will start to cook your eggs, so you need to be somewhat precise.

Insert a standard thermometer (your standard 2$ school laboratory thermometer will work well here) and watch closely for the temperature to rise to the desired point.

When the water reaches 55 degrees, turn off the heat, but let the bowl continue to sit ion the hot water pot. Wait 5 minutes with the egg water at 55 degrees, and your eggs have been pasteurized, and are bacteria free.

Add a bit of cold water (too make it a little easier on your hands), and then drain off all the egg water, using your hand as a strainer, to keep the egg yolks in the bowl. Use right away for mayonnaise, or refrigerate until needed.

Mayonnaise made with these eggs, and then stored in the fridge will be completely safe, but incorrect storage of any mayonnaise can allow for the growth of new bacteria.

Homemade mayo makes a great salad dressing, or dipping sauce, and is miles ahead of anything you can buy. You can add garlic, and alter the tastes, as well as completely change the character of the mayo through the use of different oils. Vegetable oil will make a neutral mayo, great for salad dressings, and olive oil will make a rich tasting flavorful mayo that is great on its own as a dipping sauce, or as an accent to other dishes.

Basic Mayonnaise recipe

2 egg yolks, pasteurized

1 ½ cups of vegetable oil

The juice of half a lemon

A good pinch of salt

In a metal mixing bowl, whisks up the egg yolks until they are aerated and frothy. Squeeze in the lemon juice, and add the salt. Start adding the oil at an extremely slow drizzle, making that the oil gets fully incorporated into the eggs as you are whisking, before adding more.

Mayonnaise is not at all difficult to make, but it does require a little patience at the start. Add the oil very slowly, and whisk thoroughly, and you won't have any problems.

Keep drizzling and whisking until you reach the halfway point of the oil. After this point, you can start to add the oil a little bit faster, but make sure that you whisk it all until fully incorporated before adding more oil.

When all the oil is incorporated, season with salt and pepper to taste, and you are finished.

I think homemade mayo makes a great salad dressing with addition of lots of minced garlic, fresh black pepper, and white vinegar to taste.

How to make blender mayo

homemade mayo is great for salad dressings


    0 of 8192 characters used
    Post Comment
    • profile image


      3 months ago

      Yes, olive oil is much tastier, but another thing is that this oil is almost always fake)))

    • bushraismail profile image


      8 years ago from ASIA

      Thank you..I will try this out but with olive oil.

    • profile image


      9 years ago


      so if non paterized homemade mayo lasts for 4 days.

      how long would yu say this would be good in the fridge for?

    • profile image


      9 years ago

      Never thought of that before, it looks safe on the face and indeed a good job shared by your hub. Be there.

    • profile image


      10 years ago

      Thank you so much for this! I'm trying to eat more "clean" organic foods. I don't eat that much mayo to begin with and organic mayo is ridiculously expensive! I can't wait to try this recipe. Thanks again!

    • Angela Harris profile image

      Angela Harris 

      12 years ago from Around the USA

      Thanks so much for this recipe technique!

    • John D Lee profile imageAUTHOR

      John D Lee 

      12 years ago

      Maybe I've been away from North America for too long!

      I'd assume that if the eggs were pasteurized then that information would be on the label. If you don't see any information about it, then you should probably err on the side of caution. In Canada, about 7 years ago, pasteurization was not a common practice, and I'm not sure whether or not this has now changed.

      Thanks for the comment,


    • profile image


      12 years ago

      I thought most eggs purchased were pasteurized already.


    This website uses cookies

    As a user in the EEA, your approval is needed on a few things. To provide a better website experience, uses cookies (and other similar technologies) and may collect, process, and share personal data. Please choose which areas of our service you consent to our doing so.

    For more information on managing or withdrawing consents and how we handle data, visit our Privacy Policy at:

    Show Details
    HubPages Device IDThis is used to identify particular browsers or devices when the access the service, and is used for security reasons.
    LoginThis is necessary to sign in to the HubPages Service.
    Google RecaptchaThis is used to prevent bots and spam. (Privacy Policy)
    AkismetThis is used to detect comment spam. (Privacy Policy)
    HubPages Google AnalyticsThis is used to provide data on traffic to our website, all personally identifyable data is anonymized. (Privacy Policy)
    HubPages Traffic PixelThis is used to collect data on traffic to articles and other pages on our site. Unless you are signed in to a HubPages account, all personally identifiable information is anonymized.
    Amazon Web ServicesThis is a cloud services platform that we used to host our service. (Privacy Policy)
    CloudflareThis is a cloud CDN service that we use to efficiently deliver files required for our service to operate such as javascript, cascading style sheets, images, and videos. (Privacy Policy)
    Google Hosted LibrariesJavascript software libraries such as jQuery are loaded at endpoints on the or domains, for performance and efficiency reasons. (Privacy Policy)
    Google Custom SearchThis is feature allows you to search the site. (Privacy Policy)
    Google MapsSome articles have Google Maps embedded in them. (Privacy Policy)
    Google ChartsThis is used to display charts and graphs on articles and the author center. (Privacy Policy)
    Google AdSense Host APIThis service allows you to sign up for or associate a Google AdSense account with HubPages, so that you can earn money from ads on your articles. No data is shared unless you engage with this feature. (Privacy Policy)
    Google YouTubeSome articles have YouTube videos embedded in them. (Privacy Policy)
    VimeoSome articles have Vimeo videos embedded in them. (Privacy Policy)
    PaypalThis is used for a registered author who enrolls in the HubPages Earnings program and requests to be paid via PayPal. No data is shared with Paypal unless you engage with this feature. (Privacy Policy)
    Facebook LoginYou can use this to streamline signing up for, or signing in to your Hubpages account. No data is shared with Facebook unless you engage with this feature. (Privacy Policy)
    MavenThis supports the Maven widget and search functionality. (Privacy Policy)
    Google AdSenseThis is an ad network. (Privacy Policy)
    Google DoubleClickGoogle provides ad serving technology and runs an ad network. (Privacy Policy)
    Index ExchangeThis is an ad network. (Privacy Policy)
    SovrnThis is an ad network. (Privacy Policy)
    Facebook AdsThis is an ad network. (Privacy Policy)
    Amazon Unified Ad MarketplaceThis is an ad network. (Privacy Policy)
    AppNexusThis is an ad network. (Privacy Policy)
    OpenxThis is an ad network. (Privacy Policy)
    Rubicon ProjectThis is an ad network. (Privacy Policy)
    TripleLiftThis is an ad network. (Privacy Policy)
    Say MediaWe partner with Say Media to deliver ad campaigns on our sites. (Privacy Policy)
    Remarketing PixelsWe may use remarketing pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to advertise the HubPages Service to people that have visited our sites.
    Conversion Tracking PixelsWe may use conversion tracking pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to identify when an advertisement has successfully resulted in the desired action, such as signing up for the HubPages Service or publishing an article on the HubPages Service.
    Author Google AnalyticsThis is used to provide traffic data and reports to the authors of articles on the HubPages Service. (Privacy Policy)
    ComscoreComScore is a media measurement and analytics company providing marketing data and analytics to enterprises, media and advertising agencies, and publishers. Non-consent will result in ComScore only processing obfuscated personal data. (Privacy Policy)
    Amazon Tracking PixelSome articles display amazon products as part of the Amazon Affiliate program, this pixel provides traffic statistics for those products (Privacy Policy)
    ClickscoThis is a data management platform studying reader behavior (Privacy Policy)